Juicy Palisade peaches are a true summer delight. If you don’t live close to Palisade, then you look forward to seeing the roadside stands pop up across Colorado this time of year. Growers keep busy selling crates of the flavorful and delicious fruit grown on the Western Slope. And fruit enthusiasts keep busy buying and — more importantly — biting and slurping their way through boxes of the Colorado gems.
Are you looking for something different to make with your precious pile of Palisade peaches this year? Start your day with a delicious reader-submitted recipe for Baked Peach Oatmeal. The Peach Cobbler recipe from the Palisade United Methodist Church women’s group will be a hit at your end of summer potluck. Are you lucky enough to have a surplus of fruit? Get extra peachy, and host a cookout made complete with Dan Whalen’s recipe for Grilled Peach and Basil S’mores.
DID YOU KNOW? There’s nothing better than a fresh Palisade peach! Don’t be mistaken in the grocery store or at a roadside stand; if you don’t see the “Colorado Proud” sign, they’re not Palisade peaches. Source: www.coloradoinfo.com
Grilled Peach Basil Smores
Grilled Peach and Basil S’mores
Makes 12 s’mores
Ingredients
- Nonstick cooking spray
- 2 peaches, halved and pitted
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 12 whole graham crackers, broken in half to form 24 squares
- 2 bars (1.55 oz each) milk chocolate, broken into individual pips
- 12 regular marshmallows
- 12 fresh basil leaves
Instructions
Heat a grill to high or place a grill pan on the stove over high heat. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
Place the peach halves in a medium bowl with the olive oil and salt and toss to coat. Grill them until they’re brown and charred with grill marks, about 5 minutes. Flip and grill the other side, 5 minutes more. Transfer the peaches to a plate. When they’re cool, slice each peach half into six wedges.
Place 12 graham cracker squares on the prepared baking sheet. Top each square with two chocolate pips and then two peach wedges. Squish each marshmallow a bit with your hands and place one marshmallow on each s’more. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them. Transfer the s’mores to a serving dish. Top each marshmallow with 1 basil leaf and another graham cracker square. Serve immediately.
Excerpted from S’MORES! by Dan Whalen (Workman) ©2019.
Peach Cobbler
Peach Cobbler
Servings: 10-12
Ingredients
- 1 c. sugar
- 1/4 tsp. cinnamon
- 3 Tbsp. flour
- 8 c. fresh sliced peaches
Topping
- 1 c. sugar
- 1 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/3 c. butter, softened
- 1 egg, beaten
Instructions
Preheat oven to 375 degrees.
In a large bowl, combine first three ingredients, and stir in peaches. Mix well and pour into a 9”x13” baking dish.
Mix together the dry topping ingredients and then add the butter and egg. Stir together with a fork. The mixture will be crumbly.
Sprinkle the topping over the peaches, and bake 45–60 minutes. Serve warm.
Recipe courtesy of Palisade United Methodist Church.
Baked Peach Oatmeal
Baked Peach Oatmeal
Servings: 6 for breakfast, 8 for snacking
Ingredients
- 2 c. old fashioned oats (organic preferred)
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg (or cloves, if you prefer)
- 1 tsp. baking powder
- 1 Tbsp. flax seed meal or hemp seed hearts (optional)
- 1 tsp. vanilla
- 1 1/2 c. coconut milk or dairy milk
- 2 eggs
- 2 Tbsp. maple syrup or honey (double if you prefer more sweetness)
- 2 Tbsp. melted unsalted butter or coconut oil
- 2 c. diced fresh or slightly thawed frozen peaches
- 1/4 c. sliced almonds
Instructions
Preheat oven to 375 degrees. In an 8”x8” inch, 9”x9” inch, or similar size baking dish, combine dry ingredients. In a small bowl, whisk together the vanilla, milk, eggs, sweetener, and butter/oil. Stir the wet ingredients into the dry, then gently stir in the peaches and almonds. Bake 35–40 minutes. Serve warm with a splash of milk for breakfast, or chill and cut into bars for snacking.
Recipe courtesy of Lisa Padgett, Crawford, DMEA member.